Chicken and Wild Rice Salad

photo by CFRP3473


- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 (6 ounce) package long grain and wild rice blend (Near East or Uncle Ben's)
- 2 cups chicken, cooked and cut up or shredded
- 3 green onions, sliced
- 10 cherry tomatoes, halved
- 1 (4 ounce) can water chestnuts, drained and halved
- 1 (8 ounce) package mushrooms, sliced
- 1 tablespoon butter (optional)
- 1 -2 tablespoon dry sherry (optional)
- 1 cup firmly packed spinach, chopped
- 1 (12 ounce) bottle girard's light champagne vinaigrette, to taste (or your favorite salad dressing)
directions
- Cook rice according to package directions, omitting butter and using only 1 1/2 - 2 cups water. Cool.
- Saute mushrooms in butter and sherry. (This step is totally optional). Add to rice mixture.
- Add salad dressing to taste. If making the salad in advance, reserve a little salad dressing to add in just before serving.
- Mix remaining ingredients and chill.
- If making more than a couple of hours in advance, do not add the tomatoes or green onions until right before serving.
- The recipe doubles and triples very easily, making it great for entertaining.
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